Who: Janet A. Tomiyama, Stephanie N. Kawecki, Daniel L. Rosenfield, Jennifer A. Jay, Deppak Rajagopal, and Amy C. Rowat
Published: August 8, 2020
Where: Trends in Food Science & Technology
Key Takeaway: Consumer acceptance of cultured meat will be based on key technological advancements and building trust with consumers.
Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology, 104, 144–152.